Beef Wellington ( 'Filetto in Crosta alla Wellington' in Italian) is one of the world’s most famous dish for meat lovers. In this foolproof Beef Wellington recipe, we add a classic Italian flavor!
2.2lbbeef filet (fillet)after cleaned, cut to size
6ozsweet prosciutto'Prosciutto di Parma' (thin slices)
2oztruffle sauceOPTIONAL - to add a flavor boost to the mushrooms
2tbspclarified butterSEE OUR RECIPE TO MAKE IT AT HOME!
2tbspcognacOPTIONAL - to deglaze
2sheetspuff pastryaround 40cm x 30cm (16″ x 12″) in size
2yolkseggsfor pastry egg wash
1tbspheavy creamfor pastry egg wash
fine saltas needed to salt the beef filet
Mushroom 'Duxelles'
2.2lbmixed mushroomsbutton or champignon, or a mix- minced
3shallotsminced
1handfulparsleyminced
2tbspbutteror clarified butter
olive oilas needed
Crêpes —for two rectangular in size— 40cm x 30cm (16″ x 12″)
1cupall-purpose flour
2wholeeggs
1 ¼cupmilkpreferably, whole milk
½tbspfine salt
2tbspfine granulated sugar
2tbspbuttermelted
Instructions
Make the Puff Pastry (OPTIONAL)
For this recipe (with the lattice decoration) you'll need TWO sheets of puff pastry about 40cm x 30cm (16″ x 12″). We recommend asking a quality pastry shop to sell you a few pieces rather than buying the pastry in a supermarket!
2 sheets puff pastry
Prepare the Beef Filet ('Chateaubriand')
Trim the filet (fillet) until you have a center cut with even sides.
2.2 lb beef filet (fillet)
Salt the filet (fillet) on all sides.
fine salt
Wrap the fillet tightly in plastic wrap and let it rest for 2 hours.
Make the Crêpe
To make the crêpe batter, beat together the eggs.
2 whole eggs
In another large bowl, mix together the dry ingredients: flour, salt and sugar.
1 cup all-purpose flour, ½ tbsp fine salt, 2 tbsp fine granulated sugar
Add the milk to the flour a little at a time, mixing the batter to a smooth paste each time you add more milk.
1 ¼ cup milk
When all of the milk is added, whisk in the beaten eggs and the melted butter.
2 tbsp butter
Pass the crêpe batter through a sieve (strainer) to remove any clumps that remain in the batter.
To bake the crêpes: Place a large (buttered) rectangular baking tray (with sides) in a pre-heated 400°F (200°C) oven for 10 minutes.
Remove the hot baking tray and add a thin layer of crêpe batter over the entire bottom of the baking tray.
Return the baking tray to the oven and bake at the same temperature just until the sides of the crêpe begin to pull away from the tray. Remove the baking tray and carefully pull the crêpe off of the tray. Transfer it to parchment paper or a work surface to cool.We only need one large crêpe for this recipe, but continue making crêpes as long as the batter remains in case one tears and you need a backup. Freeze any extra crêpes!
Sear the Filet
After the 2 hours, it is time to brown the filet! Add a few tablespoons of clarified butter to the bottom of a skillet over high heat. Sear the filet on all sides over high heat until it is browned. The skillet temperature should be roughly 660°F (350°C) to 750°F (400°C), for those with a thermometer.
2 tbsp clarified butter
Deglaze the pan with cognac. Turn the filet over in the cognac to imbue it with extra flavor. This is optional. Save the drippings for use in a sauce, such as a demi-glace!
2 tbsp cognac
Let the filet rest to cool before using it to assemble the Beef Wellington
Prepare the Mushroom 'Duxelles'
Finely mince the (cleaned) mushrooms that you have selected.
2.2 lb mixed mushrooms
Add a few tablespoons of butter to the bottom of a pan or skillet. Then sauté the minced shallots and parsley until the shallots are tender.
3 shallots, 2 tbsp butter, 1 handful parsley
Combine the sauté with the mushrooms along with a drizzle of olive oil. Then, distribute the minced mushrooms over one or more baking trays.
olive oil
Bake the mushrooms in the oven (fan) at 350° F (180° C), stirring frequently. Bake until the mushrooms have shrunk, but are still tender.
Let the mushrooms cool, then add any extra boost of flavor such as a few tablespoons of truffle sauce or a bit of truffle oil. Salt to taste—but remember that the prosciutto that will be next to the mushrooms is very salty!
2 oz truffle sauce
Assemble the Beef Wellington
Lay the large crêpe on a flat surface. Determine where to trim the crêpe by doing a test wrap with the beef filet. Cut the crêpe to allow for a bit of overlap. Cover the crêpe with one thin layer of prosciutto, overlapping the prosciutto slices if necessary.
6 oz sweet prosciutto
Spread the mushroom 'duxelles' over the prosciutto. Leave just a bit of the crêpe uncovered at one end if you want to slightly overlap the crêpe around the filet to get a tight seal (optional).
Place the seared beef filet on the mushrooms and wrap the crêpe around the filet. The ends of the crêpe should hug together tightly at the seam.
Wrap the entire Beef Wellington in plastic wrap. (See the video for the best technique for ensuring a tight wrap.)
Let the Beef Wellington rest for at least ½ an hour. This will help the Beef Wellington to hold its shape when we wrap it in puff pastry.
Wrap the Wellington with Puff Pastry
Lay one piece of puff pastry —40cm x 30cm (16″ x 12″)— on a flat work surface. Remove the plastic wrap from the Beef Wellington and test wrap it in pastry to determine where to trim the pastry.
Make an egg wash by beating together the egg yolks and cream. Brush a thin layer of egg wash over the top side of the puff pastry.
2 yolks eggs, 1 tbsp heavy cream
Place the crêpe-wrapped Beef Wellington on top of the egg wash. Then tightly wrap the puff pastry around the entire thing. There should be puff pastry overhang on the sides of the Beef Wellington, but very little overlap where the edges of the puff pastry meet.
Press the top of the puff pastry down along each side (against the filet) to cover the sides of the Beef Wellington. Trim the excess pastry on the bottom, leaving about 2 inches to fold under.
Use a fork to press down on the pastry sticking out on the sides (to seal). Then fold that excess dough under the Beef Wellington.
Cover the entire puff pastry on the outside another thin layer of egg wash.
Add Puff Pastry Decoration to the Beef Wellington (OPTIONAL)
With the second sheet of puff pastry —sized 40cm x 30cm (16″ x 12″)— cut whatever decoration you like.We use a lattice roller cutter to do the job. If you are using this tool, gently stretch out the cut pastry (it will resemble a net) and drape it over the Beef Wellington.
Trim as needed on the bottom.
Then, cover the decoration with a thin layer of egg wash.
Bake the Beef Wellingon
Transfer the entire Beef Wellington to a baking tray with sides.To bake the Beef Wellington: Pre-heat the oven (static) to 400° F (200° C). For a medium-rare beef, bake for 20 - 25 minutes.
It's best to use a meat thermometer rather than a timer to determine if your Beef Wellington is done as you like. The puff pastry should be golden. For a medium-rare doneness, the internal temperature of the meat should be 118° F (48° C). Please see the notes for more about FDA recommendations.Buon appetito!
Video
Notes
Like it Medium Rare?
The ideal internal temperature of the meat should be around 118°F (48° C) for a medium-rare beef. Use a meat thermometer.
Food Safety
The FDA recommends that beef be cooked to an internal temperature of 145° F (63° C) with a 3-minute rest to avoid the risk of food-borne illness coming from undercooked meat.
Or, Dijon Mustard!
We've used a bit of truffle with our mushroom duxelles. Many recipes instead add a thin layer of dijon mustard between the crêpe and mushrooms for an extra special flavor.
Read the guide or watch the video!
To prepare the Beef Wellington, pictures and videos are worth a thousand words! We offer you both on this page, so be sure to make use of our guide and video recipe.